Mauri Maximus Strong Bakers Flour 12.5KG (bag)

Description

Mauri range of Bakers’ Flour is milled from wheat that is 100% Australian grown. Milling grains sourced from local farmers, our wheat is carefully selected and tested to deliver consistently high-quality bakers’ flour. With a wide range of products available in the Australian marketplace, each baking application involves a different method and the right flour. We have taken great care to develop a range of flours with a variety of applications, that all provide consistent quality and performance.

Which Flour for Which Bread Application?

In bread baking, gluten development is critical for gas retention. It can either be developed physically through mixing or chemically through fermentation. The protein quality will determine how well gluten will form and is influenced by a number of key factors including;

• Amount of protein
• Protein quality (wheat variety/season/location)
• Additives (bread improvers)

A stronger protein quality is required for longer fermentation times whereas moderate protein quality is preferred where gluten is developed during mixing.

For good quality and reliable performance, a quality bakers flour can be used in a variety of breads. MAURI Maximus and Baker’s Extra Strong Bakers Flours deliver a medium range protein level ranging between 11.4 – 12.0% for consistent and stable performance. Its versatility is an asset to produce quality breads including artisan style breads and rolls, gourmet pizzas, grain & meal breads, sponge and dough method, and frozen dough.

This is a conventional product.